Sunday, July 12, 2009

Stir Fried Nai Pak (Asian Green) with Fish Balls

I had some leftover fish balls from my previous night noodle soup so what better way than to slice it up and cook with the veggie planned for the next day. Just sliced the fish balls into four pieces and added them in when stir-frying the veggie, as easy as that! I had some thinly sliced carrot for my napa cabbage so I just used that instead of cutting another carrot. For the real Chinese cooking, the carrot would be cut into a flower shape, or circle for better presentation of the dish. We are quite particular about the way we cut our ingredients, for even cooking and presentation, but for home cook food within my family, I won't care that much. :P